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   1. Dark Beer fail.....again

      by paulnwright, 13 years ago in Intermediate Brewing

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      Folks
      
      Been reading, with interest, this thread , particularly after my comments on a stuck fermentation here
      
      So, having, I thought, learned some lessons, especially makingthe roasted grain proportion too high, I have just tried a milk stout cloned from Left Hand, converted from AG recipes posted on the Internet .
      
      My process was virtually the same as many other, successful, beers apart from different water (which gets balanced out by CRS and salts anyway), and a boil of 60 mins not my usual...

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      Ha.. in YOUR dreams, my friend. Nice meeting you at HBT.
      16 Replies
      16625 Views
      HbgBill
      13 years ago
   2. Stuck Fermentation

      by paulnwright, 14 years ago in Intermediate Brewing

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      Sorry, I am sure there has been a load of similar stuff already, but nothing totally answers my question.
      
      Been BIABing for about a year, rarely without an issue. A week ago, brewed a porter, and, although I was predicted an OG of 1.059, I hit 1.055. That's fine.
      
      I did mash at a higher temperature than usual, as I wanted something with a bit more body and residual sweetness. I pitched a vial of White Labs English Ale yeast on 2 gallons of wort.
      
      Predictions at 63% attenuation are a FG of...

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      Yes, definitely gone....just made a saison ( and not a trace :thumbs:
      
      The dark beer in the thread above turned out ok - it was a kind of alcoholic cough syrup - you know those dark, tar looking ones? Not for a session, mind...
      
      Thanks to all for helpful comments
      18 Replies
      20398 Views
      paulnwright
      13 years ago
   3. Weissbier recipe and method

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      by paulnwright, 15 years ago in BIAB Recipes

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      My wife usually takes nothing but a mild interest in the home brew (excuse pun), but, as things warm up, she did suggest brewing a Weissbier - as she knocked back a Schnieder Weisse - it is one of her favourite styles.
      
      Think I need some more practice on BIAB first, but i was wondering if anyone had a good weissbier recipe out there - neither of us averse to a good cloudy weissbier.
      
      Secondly, I would assume the yeast and fermenting temperatures are crucial to get those weissbier flavours. Does...

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      AussieWeizen :)
      25 Replies
      28372 Views
      stux
      14 years ago
   4. 2nd BIAB Done

      by paulnwright, 15 years ago in BIABrewer.info and BIAB for New Members

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      Well, tried the weissbier from this thread yesterday:
      
      Seemed to go ok..........I was a bit down on efficiency, getting a start of boil gravity of 1028 (not 1030) and an OG of 1041 not 1047. Cooling it to a low enough temperature was a problem, and had to pitch at 15C in the end. Fermentation gone off like a rocket, mow desperately looking for coolest spots in the house. :pray:
      
      What I have noticed on both brews is that emptying my bolier, which has a hop strainer on the tap, is virtually...

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      Nice reminder Stux, I'm gonna brew this on Sunday and was trying to remember where I'd read about Hochkurz mashing.
      
      Paul: Save a bottle and we'll do a swap if you'd like :shoot:
      
      Yeasty
      6 Replies
      8510 Views
      Yeasty
      15 years ago
   5. Fermentation problems...ok to keg?

      by paulnwright, 15 years ago in BIABrewer.info and BIAB for New Members

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      Folks
      
      I documented my first BIAB at
      
      I measured my gravity after 5 days, it fell at 1028....now, 3 days later it's 1026. All seems slow, especially after prior experience.
      
      Taste's ok....if a bit weak...at the moment it sits at less than 3% ABV after all.
      
      Trying to work out whether mashing schedule has left me with lots of non-fermentables, in which case I can keg, or the fermentation is stuck, and I need to exercise caution. I know I would pick that latter if this was an extract brew......

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      Yes, I ahd roused it during the first week........
      
      OK, 14 days in, beer looking, smelling and tasting good, but gravity sat at 1024 for some days. Have decided to keg, at least the pressure valve on the barrel should give me some security! Out of the FV is tastes a lot more full bodied that the 2.9% ABV suggests....so I reckon that is a result whichever way you look at it.
      
      If it isn't a stuck fermentation, at least I have discovered a little more about the science behind mashing!
      7 Replies
      8548 Views
      paulnwright
      15 years ago
   6. First go...A mixed bag

      by paulnwright, 15 years ago in Brew Day Stories and/or Pics

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      Well Sunday was my first BIAB day. Operationally, not too bad.....I mashed in a boiler, a few issues with heat control, may have got up to 70C at one point. Probably the best I can say is that I averaged 65C, with a large error bar #-o
      
      Anyway, used the Calculator from this site, and all seemed well. I hit the right volumes (as best as I could measure), and the preboil gravity was spot on. However, I am now very confused as to my efficiency....I keep my recipes on hopville.com, and that...

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      Mmm, interesting
      
      Fermentation looks good, nice 'seal' of trub and what not. However, by 6 days nearly all my extract brews have finished. After the last 6 days, I'm down from 1045 to 1028.
      
      Probably suggests that the higher temperatures I mashed at drew out a lot of non-fermentable sugar? Will keep my eye on it over the next three days - 1028 seems a bit risky for kegging :think:
      4 Replies
      6168 Views
      paulnwright
      15 years ago

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